Eggplant Aubergine Fritters
My husband loves eggplant so i'm always on the lookout for different ways to prepare it. i found this one in a back issue of southern living magazine and he went wild over it. i only changed it slightly....with a dash of tabasco. prep time includes chill time.
Steps
Chop peeled eggplant into bite-size pieces.
Drop the pieces into a pot of water as you work to keep them from discoloring.
Add extra water to cover , if necessary.
Bring to a boil and cook 10 minutes or until tender.
Drain and cool.
Saute onions and bell pepper in 2 teaspoons hot vegetable oil in a skillet over medium-high heat 5 minutes or until tender.
Set aside.
Pulse bread in a food processor 3-4 times or until finely crumbled to equal 3 / 4 cup.
Remove and set aside.
Pulse eggplant , salt , garlic powder , and ground pepper in food processor 3 times or until blended.
Stir together eggplant puree , breadcrumbs , vegetables , eggs and tabasco until combined.
Chill 30 minutes.
Pour oil to a depth of 1 inch into a large skillet.
Heat to 350.
Drop eggplant mixture by heaping tablespoonfuls in batches , into hot oil.
Fry 2 minutes on each side or until browned.
Drain on paper towels.
Ingredients
eggplant, green onions, bell pepper, vegetable oil, bread, salt, garlic powder, fresh ground black pepper, eggs, tabasco sauce